Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
BAKED in Science
Claim This Podcastby BAKED In Science
5.0(3 reviews)
109 episodes
Updated Bi-weekly
Accepts GuestsHas SponsorsLocation 🇨🇦
48
Podcast Authority
BetaFairBased on show quality, social media presence, reviews, charts, and more
Quality27
Social0
YouTube93
Engagement81
Podcast Overview
Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!
Language
🇺🇲
Publishing Since
1/25/2018
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48
Podcast Authority
BetaFairBased on show quality, social media presence, reviews, charts, and more
Quality27
Social0
YouTube93
Engagement81
6
Excellent Areas
1
Good Performance
12
Growth Opportunities
excellent
Episode Length
39 minutes
Performing excellently!
good
Show Notes Quality
3.0/5
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needs improvement
Publishing Consistency
Every 27 days
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Recent Episodes
May 25, 2026
EP109: The Latest Innovations from Bakery Showcase Canada
Bakery Showcase is Canada’s biggest baking show. Hosted by the Baking Association of Canada [https://www.baking.ca] (BAC), this well-known event is the ideal spot to catch up on the latest trends and innovations in the Canadian baking industry. In this episode of BAKED in Science, host Mark Floerke is joined by several bakery professionals to discuss bakery equipment, ingredients, and innovation solutions. Keith Ellis is the Director of Sales for Eastern Canada at Harvest Corporation (https://www.harvestbakeryequipment.com). Since 1964, Harvest Corporation has been committed to providing the food industry in North America and beyond with top-quality bakery equipment and exceptional service. Ender Ceber is the Founder and CEO of Chef Ceber, Inc. Chef Ceber (https://chefceber.com) is a premier chocolate and desserts brand created to bring traditional craftsmanship together with modern gastronomy. Spiromatic (https://www.spiromatic.com/en/) is a global leader in automated ingredient handling systems, specializing in flour storage, pneumatic conveying, dosing solutions, and sourdough systems for industrial bakeries and food manufacturers. E.B. Russell is the Senior Sales Manager at Lesaffre North America. The Lesaffre Group (https://lesaffrebaking.com) is a key global player in baking, food taste and pleasure, healthcare, and industrial biotechnology. Their family history spans over 170 years and in over 50 countries, and lives each day through our more than 11,000 employees. Mathias Weigel is the Head of International Sales at IREKS. IREKS (https://www.ireks.com/en/) is an internationally operating family company with its headquarters in Kulmbach, Germany, and customers in 90 countries worldwide. Stephen Brand is a Machine Operator at Barry Callebaut. Barry Callebaut (https://www.barry-callebaut.com/) is the world's leading maker of high-quality chocolate and cocoa products. Tina Tourangeau is the Client Development Manager, and Kate Tomic is the Business Team Director at Caldic North America. Caldic (https://www.caldic.com/en-us) powers innovation coast to coast by delivering tailored solutions and market-ready ingredients to the Life Sciences, Personal Care, and Biopharma markets. Arla Pro (https://www.arlapro.com/en/) is the dedicated food service business of the global dairy co-operative Arla Foods. Arla (https://www.arla.com) is a cooperative of dairy farmers who produce milk and dairy products for consumers worldwide. Daniel Moir is the Senior National Account Executive at Ardent Mills. Ardent Mills (https://www.ardentmills.com) is North America's leading flour supplier, producing multi-use flours, whole grains, and supported by 40+ flour mills and bakery-mix facilities. From the Show Floor While at the showcase, some topics covered include: Affordable bakery equipment Protein solutions for desserts Ingredient handling technology Fermentation Shelf-life extension Sourdough Bread mixes Chocolate products Ingredient supply Cheese ingredients for baking Cocoa replacement solutions
April 14, 2026
EP108: Profit Through R&D
Choosing the right flour can make or break your bakery process. Wheat flour constitutes over 50% of bread formulas and about 25% of cake formulas, which is why controlling the quality (https://bakerpedia.com/processes/flour-quality/) of this key ingredient is essential. Through R&D and collaboration with millers, bakers can reduce costs over time while maximizing their yield and profits. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss how bakers can use the right ingredients to get the most out of the research and development process. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling, and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Better Ingredients for Better Margins Some topics covered include: Thermal profiling Bakery equipment considerations Advice for managing ingredient costs Selecting the right flour Leveraging AI, with a caveat The exciting future for bakers This podcast is brought to you by: Grain Millers Grain Millers is a leading manufacturer of organic and conventional whole grain ingredients focused on supplying safe and healthy ingredients that add value. Check out their gluten-free oats, fibers, wheat, barley, and rye ingredients at www.grainmillers.com!
February 13, 2026
EP107: The Biggest Bakery Trends of 2026
From functional ingredients and plant-based innovations to bold global flavors, today's consumers are hungry for products that tell a story and fit their lifestyle. Savvy bakers who keep a finger on the pulse of the newest bakery trends (https://bakerpedia.com/top-trends-to-look-for-in-2026/) can pivot quickly, surprise their customers, and turn everyday baked goods into must-have indulgences. In this episode of BAKED in Science, host Mark Floerke is joined by master baker Richard Charpentier to discuss continued and upcoming trends for the year ahead. Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation (https://baking-innovation.com), finding practical uses for emerging innovations and technologies. Top Trends in Baking While discuss trends for the coming year, some topics covered include: High-protein baking Gut health Artisan baking Plant-based formulations Sugar reduction Clean-label baking Sustainability Innovating with texture Gluten-free Artificial intelligence in the bakery
109 total episodes available
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Frequently asked questions
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- What is BAKED in Science?
- How often does this podcast release new episodes?
This podcast updates bi-weekly.
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This podcast is available on 9 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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